WO2018180751A1 - Soft candy - Google Patents
Soft candy Download PDFInfo
- Publication number
- WO2018180751A1 WO2018180751A1 PCT/JP2018/010957 JP2018010957W WO2018180751A1 WO 2018180751 A1 WO2018180751 A1 WO 2018180751A1 JP 2018010957 W JP2018010957 W JP 2018010957W WO 2018180751 A1 WO2018180751 A1 WO 2018180751A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- soft candy
- oil
- mint
- candy
- weight
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 73
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 claims abstract description 24
- 239000003921 oil Substances 0.000 claims abstract description 16
- 239000007787 solid Substances 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims description 17
- 239000003925 fat Substances 0.000 claims description 14
- 239000008123 high-intensity sweetener Substances 0.000 claims description 4
- 235000013615 non-nutritive sweetener Nutrition 0.000 claims description 4
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract description 24
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- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract description 24
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- 235000010449 maltitol Nutrition 0.000 description 10
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- ZXHXYXSTAYNRLQ-DWJAGBRCSA-K tripotassium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4, Chemical compound [K+].[K+].[K+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O ZXHXYXSTAYNRLQ-DWJAGBRCSA-K 0.000 description 1
- CCXAYLQLOLXXKE-DWJAGBRCSA-K trisodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4s,5s,6s)-2-[[(3s,4ar,6ar,6bs,8as,11s,12ar,14ar,14bs)-11-carboxylato-4,4,6a,6b,8a,11,14b-heptamethyl-14-oxo-2,3,4a,5,6,7,8,9,10,12,12a,14a-dodecahydro-1h-picen-3-yl]oxy]-6-carboxylato-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-t Chemical compound [Na+].[Na+].[Na+].O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@H]1CC[C@]2(C)[C@H]3C(=O)C=C4[C@@H]5C[C@](C)(CC[C@@]5(CC[C@@]4(C)[C@]3(C)CC[C@H]2C1(C)C)C)C([O-])=O)C([O-])=O)[C@@H]1O[C@H](C([O-])=O)[C@@H](O)[C@H](O)[C@H]1O CCXAYLQLOLXXKE-DWJAGBRCSA-K 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- ABKNGTPZXRUSOI-UHFFFAOYSA-N xylotriose Natural products OCC(OC1OCC(OC2OCC(O)C(O)C2O)C(O)C1O)C(O)C(O)C=O ABKNGTPZXRUSOI-UHFFFAOYSA-N 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a soft candy.
- Patent Document 1 discloses a mint flavor bitterness inhibitor containing edible fats and oils as an active ingredient, but does not disclose soft candy.
- Patent Document 2 discloses a sugarless soft candy mainly composed of a mixture of an amorphous sugar alcohol and a crystalline sugar alcohol, but there is no disclosure regarding a delicious soft candy that can feel a mint-based cooling sensation.
- a soft candy characterized by containing fats and oils in a solid content of 2.0% by weight or more and 15.0% by weight or less and L-menthol and its derivatives in a range of 0.2% by weight or more and less than 3.0% by weight .
- the soft candy of this invention can acquire the original cool feeling that the chewing thing containing a mint-type fragrance
- the present invention is characterized in that as a solid content, a fat and oil is contained in an amount of 2.0% by weight to 15.0% by weight and L-menthol and its derivatives are contained in an amount of 0.2% by weight to less than 3.0% by weight.
- a solid content it refers to being based on the solid content conversion ratio, and refers to the ratio of the solid content conversion amount (weight excluding moisture) of the target component in the weight of the finished product.
- Candy is a confectionery made mainly from sugars such as sugars, sugar alcohols, and candy.
- the soft candy is a candy having a soft texture and refers to a soft candy having a water content of approximately 5 to 15%.
- gummy candy can be mentioned, but gummy candy and soft candy are not emulsified because they do not contain fats and oils, texture (gummy candy is more elastic) , And the moldability (gummy candy is often molded) is different.
- Caramel, fudge, nougat, toffee, fondant, etc. are included in soft candy.
- the soft candy of the present invention contains 2.0% by weight or more and 15.0% by weight or less of fats and oils in terms of solid content.
- fats and oils contain water close to 0%, the blending amount does not change even when the blending ratio is obtained.
- the fats and oils exceed 15%, the emulsified state is broken by physical stimulation during molding, and thus it is difficult to produce soft candy.
- vegetable oils palm oil, soybean oil, rapeseed oil, sunflower oil, cottonseed oil, coconut oil, corn oil, sesame oil, shea fat, animal fat, salad oil, Rice oil, camellia oil, camellia oil, canola oil, safflower oil, safflower oil, sesame
- the soft candy of the present invention is characterized by containing L-menthol and a derivative thereof in a solid content of 0.2% by weight or more and less than 3.0% by weight.
- L-menthol is a compound whose alias is also referred to as [1R- (1 ⁇ , 2 ⁇ , 5 ⁇ )]-6-methyl-2- (1-methylethyl) cyclohexanol.
- menthol derivatives As menthol derivatives, menthol methyl ether, menthol ethyl ether, menthol propyl ether, menthol butyl ether, menthyl acetate, menthyl propionate, menthyl lactate, monomenthyl glyceryl ether, dimenthyl glyceryl ether, monomenthyl propylene glycol ether, dimenthyl Menthyl propylene glycecol ether, monomenthyl glutarate, dimenthyl glutarate, 3- (1-mentoxy) propane-1,2-diol, p-menthane-3,8-diol, 6-isopropyl-9-methyl-1,4 -Dioxaspiro- (4,5) -decane-2-methanol, menthyl succinate and its alkaline earth salts, trimethylcyclohexanol, N-ethyl-2-isopropyl 5-
- L-menthol and its derivatives may be derived from natural products or synthetic products, and the method by which L-menthol and its derivatives are introduced into the soft candy of the present invention is not limited at all. Menthol or a derivative thereof is added as a mint flavor containing L-menthol or a derivative thereof in the production process. L-menthol and its derivatives may be added directly to the soft candy of the present invention.
- mint flavors include peppermint oil, spearmint oil, essential oils such as peppermint, or industrially produced flavors (regardless of liquid, powder, solid, etc.), or peppermint, peppermint, spearmint leaves It may be added as a natural product.
- the concentration of L-menthol and its derivatives can be measured by gas chromatography (Gas Chromatography: GC). The following method can be given as an example of the measurement of the concentration of L-menthol and its derivatives using GC. First, a sample is collected in an eggplant flask. A solvent (benzene and / or hexane) and an internal standard substance (biphenyl) are added to the collected sample, and reflux extraction is performed. After dehydration, GC analysis is performed.
- 6890N manufactured by Agilent
- capillary column DB-17 ⁇ 0.25 mm ⁇ 30 m, df.
- the column temperature is 60 ° C. ⁇ 5 ° C./min ⁇ 120° C. ⁇ 1 ° C./min ⁇ 140° C. ⁇ 5 ° C./min ⁇ 250° C. (10 min)
- the injection volume is 1 ⁇ L. Is possible.
- the oil and fat and the mint-based fragrance become familiar, so that the cool feeling of mint is easily diffused in the oral cavity, and as a result, it is considered that a strong cool feeling can be obtained.
- the fats and oils were able to give the taste a sense of unity by connecting the candy dough and the fragrance.
- the soft candy of the present invention can be non-sugar.
- Non-sugar refers to those that have no or low sugar content, and that the content of monosaccharides or disaccharides excluding sugar alcohol per 100 g of food is generally less than 0.5 g. Point to.
- Soft candy is likely to cause caries because it tends to adhere to teeth.
- Mint-based soft candy is often eaten to get a cool feeling at the end of a meal and is preferred by consumers who are clean and health-conscious, so especially those that do not lead to caries
- Mint-based non-sugar soft candy is in demand.
- non-sugar soft candy has a lower calorie than soft candy using saccharides, and there is also a demand in this respect.
- the sweetness such as maltitol used in non-sugar soft candy is more compatible with the coolness of mint than the sweetness of sugars such as sugar.
- the soft candy of the present invention can appropriately contain sugar alcohol, gum arabic, gelatin, protein, cellulose, other fragrances, emulsifiers, sweeteners, colorants and the like.
- the soft candy of the present invention may be sugar-coated. Sugars can also be included.
- sugar alcohols examples include maltitol, erythritol, xylitol, sorbitol, isomalt, mannitol, lactitol, and reduced syrup.
- the most preferred sugar alcohols are maltitol and reduced syrup.
- Maltitol is also referred to as reduced maltose and is generally obtained by reducing maltose, but any maltitol can be used regardless of the production method, particle size, and the like.
- Reduced water candy is obtained by reducing water candy, which is a decomposition product of starch, and is not limited at all, and a commercially available product or the like can be used.
- Gum arabic is a water-soluble polysaccharide prepared from the acacia genus Acacia Senegal, Acacia sial, or sap of the same genus, and commercially available products can be used without regard to origin.
- Gelatin is obtained from collagen, which is a connective tissue of animal skin and bone, and is also known as glue.
- the gelatin is not limited to its origin and the like, and can be derived from any origin such as pig skin, pork bone, cow skin, cow bone, or fish.
- the bloom value indicating the strength of gelatin is preferably about 250 or more.
- protein animal protein, vegetable protein, soybean-derived protein, milk-derived protein, egg white-derived protein, and any other protein can be used.
- an emulsifier organic acid monoglycerides, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, milk components, milk, skimmed milk powder, Whole milk powder, fresh cream, etc. can be used.
- citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, tangerine oil, mandarin oil, allspice, anise seed, basil, laurel, cardamom, celery, clove, cinnamon, cumin
- Known spice essential oils or oleoresins such as dill, garlic, parsley, mace, mustard, onion, paprika, rosemary, pepper, limonene, linalool, nerol, citronellol, geraniol, citral, eugenol, cinnamic aldehyde, anethole
- Known isolated or synthetic fragrances such as perilla aldehyde, vanillin, ⁇ -undecalactone, allyl caproate, L-carvone, maltol and the like, and these citrus essential oils, spice essential oils, Citrus mix in a mixing ratio in line with the purpose of forming perfume, and various fruit can be used blended fragrance that is express.
- high-intensity sweeteners include ⁇ -glucosyltransferase-treated stevia, aspartame, acesulfame potassium, alitame, licorice extract (glycyrrhizin), triammonium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, diammonium glycyrrhizinate , Dipotassium glycyrrhizinate, disodium glycyrrhizinate, curculin, saccharin, sodium saccharin, cyclamate, sucralose, stevia extract, stevia powder, dulcin, thaumatin (thaumatin), tenryocha extract, neiseria berry extract, ne
- the soft candy of this invention can suppress the mint-type bitterness by adding a high sweetness degree sweetener.
- a high-sweetness sweetener is added to produce a soft candy that is non-sugar but delicious.
- sweeteners can be added without limitation.
- examples include monosaccharides such as arabinose, galactose, xylose, glucose, fucose, sorbose, fructose, rhamnose, ribose, isomerized liquid sugar, N-acetylglucosamine; isotrehalose, sucrose, trehalulose, trehalose, neotrehalose, palatinose, maltose Disaccharides such as melibiose, lactulose and lactose; ⁇ -cyclodextrin, ⁇ -cyclodextrin, isomaltoligosaccharides (isomaltose, isomaltotriose, panose, etc.), oligo-N-acetylglucosamine, galactosyl sucrose, galactosyl lactose, Galactopyranosyl ( ⁇ 1-3) Galactopyranosyl ( ⁇ 1-4) Glu
- Examples of the production of the soft candy of the present invention are described below.
- sugar alcohol, reduced starch syrup, gum arabic, gelatin, and an emulsifier, sweetener and the like are mixed and dissolved as appropriate.
- concentration is performed under reduced pressure, and the water content is preferably 10% or less.
- the mint-based fragrance and, if necessary, other fragrances and coloring agents are added and mixed.
- sugar alcohol fine powder is added and mixed, and the mixed dough is molded.
- the molding method is not limited at all.
- Molded soft candy may be coated with sugar coating or may not be coated.
- the manufactured soft candy can be appropriately aged, and the sugar coating can be performed with a dough containing sugar alcohol, gum arabic, fragrance and the like.
- the blending ratio refers to the ratio of the weight of each raw material in the weight of the finished soft candy, and the weight of the raw material includes moisture that increases or loses during the manufacturing process.
- the total percentage may not be 100%.
- the solid content conversion ratio refers to the ratio of the solid content conversion amount (weight excluding moisture) of the raw material in the weight of the finished soft candy.
- soft candy was manufactured as shown in FIG. That is, firstly, maltitol, reduced starch syrup, gum arabic, gelatin, soybean protein, cellulose, vegetable oil, emulsifier, high-intensity sweetener (acesulfame potassium, sucralose) are charged, dissolved at 60-80 ° C., and Bx (solution The solid content concentration was 71 to 75, and this was concentrated under reduced pressure at 112 ° C. so that the water content was about 8%. To this, a fragrance containing mint-based fragrance was added. In this example, the mixture was further heated to 50 ° C., and then maltitol fine powder and an emulsifier were added and mixed. The maltitol fine powder means that the particle size distribution of maltitol is 90% cumulative and 100 ⁇ m or less. Thereafter, the dough was molded.
- Soft candy of Examples 1 to 36 was manufactured by the above method at the blending ratios shown in Tables 1 to 6.
- the solid content conversion ratio is also shown in the table.
- the blending amount of L-menthol and menthol derivative was calculated on the assumption that 50% by weight of L-menthol and menthol derivative was contained in the flavor.
- soft candy containing 2.0% by weight or more of fat and oil, and 0.2% by weight or more and less than 3.0% by weight of L-menthol and its derivatives can feel a cool feeling in the mouth, throat, and esophagus, and mint It can be said that you can feel the deliciousness.
- L-menthol and its derivatives have a stronger cooling sensation in the mouth, throat and esophagus at 0.5% by weight or more.
- the soft candy of the present invention can obtain a unique cooling feeling that the chewing object containing mint-based fragrance can be felt through the throat in the mouth, throat and esophagus. Since soft candy melts while licking, the amount of liquid containing mint-based fragrance that passes through the mouth, throat, and esophagus when eating is greater than that of gum or hard candy. Therefore, it is estimated that a unique cooling sensation that the chew containing mint-based fragrance can be felt through the throat in the mouth, throat, and esophagus is obtained.
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Abstract
Description
ソフトキャンディは、そのソフトな食感が好まれ、近年人気の菓子である。しかしながら、ミント系のソフトキャンディは、あまり存在しない。
ミント系のガムや、タブレット、ハードキャンディはあるが、これらは、ソフトキャンディ特有の、とろけるようなソフトな食感は得られない。また、ミント系の菓子として、これまでにない、新しいタイプの冷涼感を得ることのできる菓子が求められている。 Confections that feel a mint-based cool feeling are popular, but candy that feels a mint-based cool feeling increases the blending amount of mint-based ingredients and increases the bitterness when trying to increase the cool feeling.
Soft candy is a popular confectionery in recent years because of its soft texture. However, there are not many mint-based soft candy.
There are mint-based gums, tablets, and hard candy, but these do not provide a soft and soft texture unique to soft candy. In addition, as a mint-based confectionery, there is a demand for a confection that can provide a new type of coolness that has never been seen before.
特許文献2は、非結晶性糖アルコールと結晶性糖アルコールとの混合物を主成分とするシュガーレスソフトキャンディを開示するが、ミント系の冷涼感を感じられる、おいしいソフトキャンディに関する開示はない。 Patent Document 1 discloses a mint flavor bitterness inhibitor containing edible fats and oils as an active ingredient, but does not disclose soft candy.
Patent Document 2 discloses a sugarless soft candy mainly composed of a mixture of an amorphous sugar alcohol and a crystalline sugar alcohol, but there is no disclosure regarding a delicious soft candy that can feel a mint-based cooling sensation.
固形分として、とは、固形分換算割合に基づくことを指し、完成品の重量に占める、対象成分の固形分換算量(水分を除いた重量)の割合をいう。 The present invention is characterized in that as a solid content, a fat and oil is contained in an amount of 2.0% by weight to 15.0% by weight and L-menthol and its derivatives are contained in an amount of 0.2% by weight to less than 3.0% by weight. Provide candy.
As solid content, it refers to being based on the solid content conversion ratio, and refers to the ratio of the solid content conversion amount (weight excluding moisture) of the target component in the weight of the finished product.
はじめに、ナスフラスコにサンプルを採取する。採取したサンプルに溶媒(ベンゼン及び/又はヘキサン)と内部標準物質(ビフェニル)を加え、還流抽出を行う。脱水後、GC分析を行う。分析の際は、たとえば、機器として6890N(アジレント社製)を用い、キャピラリーカラム DB-17,φ0.25mm×30m,df.0.25μmを用いる場合、カラム温度:60℃→5℃/min→120℃→1℃/min→140℃→5℃/min→250℃(10min)とし、注入量を1μLとすることで測定することが可能である。 Examples of mint flavors include peppermint oil, spearmint oil, essential oils such as peppermint, or industrially produced flavors (regardless of liquid, powder, solid, etc.), or peppermint, peppermint, spearmint leaves It may be added as a natural product. The concentration of L-menthol and its derivatives can be measured by gas chromatography (Gas Chromatography: GC). The following method can be given as an example of the measurement of the concentration of L-menthol and its derivatives using GC.
First, a sample is collected in an eggplant flask. A solvent (benzene and / or hexane) and an internal standard substance (biphenyl) are added to the collected sample, and reflux extraction is performed. After dehydration, GC analysis is performed. For the analysis, for example, 6890N (manufactured by Agilent) was used as an instrument, and capillary column DB-17, φ0.25 mm × 30 m, df. When 0.25 μm is used, the column temperature is 60 ° C. → 5 ° C./min→120° C. → 1 ° C./min→140° C. → 5 ° C./min→250° C. (10 min), and the injection volume is 1 μL. Is possible.
乳化剤を加える場合は、有機酸モノグリセリド類、グリセリン脂肪酸エステル類、ポリグリセリン脂肪酸エステル類、ショ糖脂肪酸エステル類、ソルビタン脂肪酸エステル類、プロピレングリコール脂肪酸エステル類、レシチン、乳成分として、牛乳、脱脂粉乳、全脂粉乳、生クリームなどを用いることができる。 As the protein, animal protein, vegetable protein, soybean-derived protein, milk-derived protein, egg white-derived protein, and any other protein can be used.
When adding an emulsifier, organic acid monoglycerides, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, milk components, milk, skimmed milk powder, Whole milk powder, fresh cream, etc. can be used.
固形分換算割合は、完成したソフトキャンディの重量に占める、原料の固形分換算量(水分を除いた重量)の割合をいう。 In this example, the blending ratio refers to the ratio of the weight of each raw material in the weight of the finished soft candy, and the weight of the raw material includes moisture that increases or loses during the manufacturing process. The total percentage may not be 100%.
The solid content conversion ratio refers to the ratio of the solid content conversion amount (weight excluding moisture) of the raw material in the weight of the finished soft candy.
‡:非常に強い冷涼感を感じる
+:冷涼感を感じる
±:冷涼感を少し感じる
-:冷涼感を感じない About feeling of coolness of mouth, throat, esophagus
‡: Feels a very cool feeling +: Feels a cool feeling ±: Feels a little cool feeling-: Does not feel a cool feeling
‡:非常に美味しい
+:美味しい
±:あまり美味しくない
-:全く美味しくない About the taste of mint ‡: Very delicious +: Delicious ±: Not very delicious-: Not delicious at all
また、L-メントールおよびその誘導体は0.5重量%以上で口中・のど・食道への冷涼感がより強く感じられることが分かった。 That is, soft candy containing 2.0% by weight or more of fat and oil, and 0.2% by weight or more and less than 3.0% by weight of L-menthol and its derivatives can feel a cool feeling in the mouth, throat, and esophagus, and mint It can be said that you can feel the deliciousness.
In addition, it was found that L-menthol and its derivatives have a stronger cooling sensation in the mouth, throat and esophagus at 0.5% by weight or more.
Claims (3)
- 固形分として、油脂を2.0重量%以上15.0重量%以下含み、L-メントールおよびその誘導体を0.2重量%以上3.0重量%未満含むことを特徴とするソフトキャンディ。 Soft candy characterized by containing fats and oils in a solid content of 2.0% by weight or more and 15.0% by weight or less, and L-menthol and its derivatives in an amount of 0.2% by weight or more and less than 3.0% by weight.
- ノンシュガーであることを特徴とする請求項1のソフトキャンディ。 The soft candy according to claim 1, which is non-sugar.
- さらに高甘味度甘味料を配合することを特徴とする請求項1または2に記載のソフトキャンディ。 The soft candy according to claim 1 or 2, further comprising a high-intensity sweetener.
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020197030132A KR20190126875A (en) | 2017-03-27 | 2018-03-20 | Soft candy |
US16/486,468 US20200029586A1 (en) | 2017-03-27 | 2018-03-20 | Soft candy |
EP18776658.9A EP3603411A4 (en) | 2017-03-27 | 2018-03-20 | Soft candy |
RU2019134205A RU2019134205A (en) | 2017-03-27 | 2018-03-20 | SOFT SWEET |
BR112019020076A BR112019020076A2 (en) | 2017-03-27 | 2018-03-20 | soft candy |
CN201880021716.6A CN110461165A (en) | 2017-03-27 | 2018-03-20 | Soft sweets |
PH12019501951A PH12019501951A1 (en) | 2017-03-27 | 2019-08-23 | Soft candy |
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JP2017-061072 | 2017-03-27 | ||
JP2017061072A JP6837887B2 (en) | 2017-03-27 | 2017-03-27 | Soft candy |
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WO2018180751A1 true WO2018180751A1 (en) | 2018-10-04 |
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PCT/JP2018/010957 WO2018180751A1 (en) | 2017-03-27 | 2018-03-20 | Soft candy |
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US (1) | US20200029586A1 (en) |
EP (1) | EP3603411A4 (en) |
JP (1) | JP6837887B2 (en) |
KR (1) | KR20190126875A (en) |
CN (1) | CN110461165A (en) |
BR (1) | BR112019020076A2 (en) |
PH (1) | PH12019501951A1 (en) |
RU (1) | RU2019134205A (en) |
TW (1) | TWI752201B (en) |
WO (1) | WO2018180751A1 (en) |
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KR102479584B1 (en) * | 2021-12-17 | 2022-12-21 | 피윤정 | Vegan caremel composition |
Citations (4)
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JP2001245595A (en) * | 2000-03-07 | 2001-09-11 | Kanebo Ltd | Confectionery for suppressing smoking |
JP2004018829A (en) | 2002-06-20 | 2004-01-22 | T Hasegawa Co Ltd | Bitter taste inhibitor for mint flavor |
JP2006158234A (en) | 2004-12-03 | 2006-06-22 | Towa Chem Ind Co Ltd | Sugarless soft candy, and method for producing the same |
JP2017061072A (en) | 2015-09-24 | 2017-03-30 | 大日本印刷株式会社 | Transfer sheet |
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US3512995A (en) * | 1966-08-05 | 1970-05-19 | Taylor Reed Corp The | Methods for making instant fudge candy |
FR2338651A1 (en) * | 1976-01-23 | 1977-08-19 | Gen Foods France | PROCESS FOR MANUFACTURING "SOFT PASTE" CANDIES |
US6482465B1 (en) * | 1997-06-24 | 2002-11-19 | Biovail Technologies Ltd. | Positive hydration method of preparing confectionery and product therefrom |
CN101904401A (en) * | 2010-07-09 | 2010-12-08 | 云南龙润茶业集团有限公司 | Tea jelly sweet |
CN103874419B (en) * | 2011-07-05 | 2016-08-24 | 卡夫食品研究和开发股份有限公司 | Bitterness screening agent |
CN104684412B (en) * | 2012-10-05 | 2017-09-01 | 小川香料株式会社 | Powdered coolant compositions |
WO2017210114A1 (en) * | 2016-05-31 | 2017-12-07 | Wm. Wrigley Jr. Company | Stain prevention formulations |
-
2017
- 2017-03-27 JP JP2017061072A patent/JP6837887B2/en active Active
-
2018
- 2018-03-20 KR KR1020197030132A patent/KR20190126875A/en not_active Application Discontinuation
- 2018-03-20 RU RU2019134205A patent/RU2019134205A/en unknown
- 2018-03-20 US US16/486,468 patent/US20200029586A1/en not_active Abandoned
- 2018-03-20 EP EP18776658.9A patent/EP3603411A4/en not_active Withdrawn
- 2018-03-20 CN CN201880021716.6A patent/CN110461165A/en active Pending
- 2018-03-20 WO PCT/JP2018/010957 patent/WO2018180751A1/en unknown
- 2018-03-20 BR BR112019020076A patent/BR112019020076A2/en not_active Application Discontinuation
- 2018-03-22 TW TW107109767A patent/TWI752201B/en active
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2019
- 2019-08-23 PH PH12019501951A patent/PH12019501951A1/en unknown
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2001245595A (en) * | 2000-03-07 | 2001-09-11 | Kanebo Ltd | Confectionery for suppressing smoking |
JP2004018829A (en) | 2002-06-20 | 2004-01-22 | T Hasegawa Co Ltd | Bitter taste inhibitor for mint flavor |
JP2006158234A (en) | 2004-12-03 | 2006-06-22 | Towa Chem Ind Co Ltd | Sugarless soft candy, and method for producing the same |
JP2017061072A (en) | 2015-09-24 | 2017-03-30 | 大日本印刷株式会社 | Transfer sheet |
Non-Patent Citations (1)
Title |
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See also references of EP3603411A4 |
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KR20190126875A (en) | 2019-11-12 |
RU2019134205A3 (en) | 2021-06-17 |
JP2018161102A (en) | 2018-10-18 |
JP6837887B2 (en) | 2021-03-03 |
EP3603411A1 (en) | 2020-02-05 |
CN110461165A (en) | 2019-11-15 |
US20200029586A1 (en) | 2020-01-30 |
EP3603411A4 (en) | 2020-12-23 |
TWI752201B (en) | 2022-01-11 |
RU2019134205A (en) | 2021-04-28 |
BR112019020076A2 (en) | 2020-04-28 |
PH12019501951B1 (en) | 2020-06-01 |
TW201900029A (en) | 2019-01-01 |
PH12019501951A1 (en) | 2020-06-01 |
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